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Monday, February 17, 2014

菠萝包 Pineapple Buns (Bo Luo Bao)

This is one of my favourite bread of all! I will usually grab one from Crystal Jade Bakery whereby they have pretty good tasty Bo Luo Bao, very buttery and crumbly crust and soft bread. There are two kinds of Bo Luo Bao available at this bakery, one without filling and the other with sweet char siew filling. But I like the simple one which is without the filling ;) Glad that my Bo Luo Bao turned out pretty decent looking :D Made 8 pieces and only 1 left the following day! *Reserved for dear son hahahaha

Bread dough and cookie dough topping

Roll the cookie dough topping between 2 plastic sheets! Neat and clean and flouring is not necessary at all!

Using a dough scrapper to make the markings on the surface, proof for another 40mins before baking.

Buttery, sweet and crunchy topping with soft and fluffy crumbs! yummy! On the second day, the crumb was not as soft but no worries….I've popped them into oven and grill for 5 mins, they returned to their original crunchy crust and soft texture, as good as freshly baked :D

Place a portion of cookie dough between a plastic sheet. Roll out into a round circle enough to encase the bread dough.

Put a bread dough onto the centre of the rolled out cookie dough. Gently flip onto your palm and peel off the plastic sheet. Flip over again and seal the edge lightly. Not necessary to pinch tight. Place the wrapped bun onto a lined baking sheet, seam side down. Use a dough scrapper and make patterns marking on the surface of the bun. Repeat the process with the remaining cookie dough and bread dough.

Proof for another 40mins. Glaze the surface with some beaten egg.

Bake in preheated oven at 180 deg cel for 25mins or until golden brown.

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Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com